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Journal articles on the topic 'Non-alcoholic beverages'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Akter, Rozina, Mohammad Ali Asgor Moral, AKM Bashar, Md Khalequzzaman, Mir Md Mofazzal Hossain, and Md Helal Uddin. "Demineralization level of human tooth enamel after exposure to alcoholic and non-alcoholic beverages: A scanning electron microscopic study." Bangabandhu Sheikh Mujib Medical University Journal 17, no. 1 (2024): e70826. http://dx.doi.org/10.3329/bsmmuj.v17i1.70826.

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Background: In any beverage, human tooth enamel dissociates into its ionic products at a threshold pH of beverage <5.5. This study was done to illustrate and compare the demineralization level of enamel after exposure to alcoholic (beer, wine, distilled spirit) and non-alcoholic (carbonated beverage, apple cider vinegar, commercial fruit juice) beverages. Methods: Prior to starting this quasi-experimental study of beverage exposure, buccal surface of enamel was scanned under scanning electron microscope to examine the existing score of enamel samples. Twenty-four non-demineralized samples w

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Jia, Mo, Jonathan D. Joyce, and Andrea S. Bertke. "SARS-CoV-2 Survival in Common Non-Alcoholic and Alcoholic Beverages." Foods 11, no. 6 (2022): 802. http://dx.doi.org/10.3390/foods11060802.

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SARS-CoV-2, the causative agent of COVID-19, is known to be transmitted by respiratory droplets and aerosols. Since the virus is shed at high concentrations in respiratory secretions and saliva, SARS-CoV-2 would also be expected to be transmitted through activities that involve the transfer of saliva from one individual to another, such as kissing or sharing beverages. To assess the survival of infectious SARS-CoV-2 in common beverages, we quantified infectious virus by plaque assays one hour after inoculation into 18 non-alcoholic and 16 alcoholic beverages, plus saliva, and also 7 days later

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Yang, Chun-Shun, Pauline Ford, Xiaoman Liu, Shaneen Leishman, and Lisa Schubert. "Ready-to-drink non-alcoholic beverages." Nutrition & Food Science 46, no. 3 (2016): 396–411. http://dx.doi.org/10.1108/nfs-09-2015-0117.

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Purpose The appearance of a rapidly expanding range of ready-to-drink packaged beverages in the marketplace has been met with widespread consumer acceptance. The aim of this study is to profile the nutritional composition and dental erosive potential of a sample of beverages sold for consumption in Brisbane supermarkets. Design/methodology/approach In all, 44 beverages were assessed to determine their pH and titratable acidity. Information relating to nutritional composition was also collected. Findings Milk-based beverages had the highest energy concentration, while soft drinks, energy drinks

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4

Kähäri, Antti. "The role of sugar products and non-alcoholic beverages in the food budget: change across birth cohorts and between socio-economic groups." British Food Journal 123, no. 13 (2021): 142–61. http://dx.doi.org/10.1108/bfj-12-2020-1109.

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PurposeThis study investigates how the consumption of sugar products and non-alcoholic beverages has changed across birth cohorts. In addition, this study examines how the socio-economic gaps in the consumption of said products have evolved across birth cohorts.Design/methodology/approachThe research data are drawn from the Finnish household expenditure surveys covering the period 1985–2016 (n = 44,286). An age-period-cohort methodology is utilised through the age-period-cohort-trended lag model. The model assumes that the linear long-term component of change is caused by generations replacing

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Shakya, Vivechana, and Susan Maharjan. "Fast Foods, Snacks and Non-Alcoholic Beverages Intake among School Children and Baseline Body Mass Index in an Urban Government School, Nepal." International Journal of Health Sciences and Research 11, no. 10 (2021): 126–32. http://dx.doi.org/10.52403/ijhsr.20211016.

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Introduction: Body Mass Index (BMI) is a screening tool that indicates whether a person is underweight, healthy weight or obesity. Fast foods are commercial, ready-to-eat meals with high fat, little fiber, and minimal vitamins or calcium. This study intended to identify baseline BMI and fast foods, snacks and non-alcoholic beverages intake and expenditure on those foods among school children in an urban government school. Method: A cross-sectional study was conducted among 463 students, studying in grade 8-12 of Tri-Padma Vidyashram Secondary School during 21/02/2021 – 12/04/2021. Non probabil

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Monroe-Lord, Lillie, Lily Spechler, and Azam Ardakani. "COVID-19 Pandemic Beverages Consumption Among White and Non-White Older Adults in the United States." Current Developments in Nutrition 6, Supplement_1 (2022): 219. http://dx.doi.org/10.1093/cdn/nzac048.033.

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Abstract Objectives The aim is to examine how consumption of different beverages (i.e., juice, milk, and alcohol) among White and Non-white populations changed since COVID-19 pandemic. Methods An online cross-sectional survey was conducted among a national sample of older adults by Qualtrics between August 9 and September 15, 2020, in urban areas across the four U.S. census regions. A total of 9,903 adults 40–100 years old. The online survey included questions on demographic variables and a Dietary Screening Tool (DST) and asked participants to respond to questions from pre-pandemic and pandem

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Grigor’eva, Irina N. "Pancreatic cancer risk: alcoholic and non-alcoholic beverages." Terapevticheskii arkhiv 94, no. 2 (2022): 265–70. http://dx.doi.org/10.26442/00403660.2022.02.201375.

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This article provides an overview of the metaanalyzes (PubMed, 19952019) of alcohol and non-alcoholic (coffee, tea, dairy products) beverage consumption in relation to risk of pancreatic cancer PC (PubMed, 19952019). Increased the PC risk was associated with high alcohol intake. The increased risk for heavy drinking did not explained by residual confounding by history of pancreatitis or tobacco smoking or diabetes. Light-moderate alcohol intake may reduced the PC risk, probably due to the fasting insulin levels decrement, which leads to the diminished the РС risk. The association between alcoh

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Calvo-Porral, Cristina, Sergio Rivaroli, and Javier Orosa-González. "The Asymmetric Emotional Associations to Beverages: An Approach through the Theory of Positive Asymmetry." Foods 10, no. 4 (2021): 794. http://dx.doi.org/10.3390/foods10040794.

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Consumers experience mainly positive emotions in response to food products, and the reason is that, for most individuals, eating and drinking is a pleasurable experience. On this premise, in light of the Theory of Positive Asymmetry, this study answers the following question: “What emotions prevail in beverage consumption?” A MANOVA test was developed comparing emotions associated with spirits (n = 247), alcoholic beverages (n = 560) and non-alcoholic beverages (n = 254). The findings report that the positive asymmetry of emotions occurs in beverage consumption, regardless of the type of bever

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Chaughule, Alok Satish. "Bridging Tradition and Innovation: How Classic Beverages Are Being Reinvented with Modern Flair." International Scientific Journal of Engineering and Management 03, no. 12 (2024): 1–6. https://doi.org/10.55041/isjem02127.

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The world of beverages, both alcoholic and non-alcoholic, has long been rooted in tradition. Yet, recent years have seen an unprecedented blending of time-honored recipes with modern techniques and technologies, creating an innovative landscape that appeals to contemporary palates. This article explores how classic beverages are being reinvented using molecular mixology, sustainable practices, advanced culinary techniques, and new technologies. These innovations strike a delicate balance between honoring the past and pushing the boundaries of what’s possible, ensuring that timeless beverages c

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Tak, Hyun-Ji, Na-Rae Lee, Sowon Yang, So-Young Kim, and Choong-Hwan Lee. "Qualitative and Quantitative Metabolite Comparison of Korean Traditional Alcoholic Beverages: Takju, Yakju, and Traditional-Soju." Foods 13, no. 6 (2024): 956. http://dx.doi.org/10.3390/foods13060956.

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With increasing interest in Korean foods and beverages, Korean traditional alcoholic beverages need to be studied. To characterize Korean traditional alcoholic beverages, we analyzed the metabolites of Takju, Yakju, and Traditional-Soju using 48 commercial products. We performed non-targeted metabolite profiling using gas chromatography time-of-flight mass spectrometry (GC-TOF-MS) and identified 33 significantly discriminant metabolites, including nine organic acids, three amino acids, and seven fatty acids, in the three types of alcoholic beverage. Subsequently, we quantified the profiled met

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Pokharel, Krishna Prasad. "Demand Analysis for Non-Alcoholic Beverages Consumptin in the United States." International Journal of Social Sciences and Management 3, no. 1 (2016): 38–46. http://dx.doi.org/10.3126/ijssm.v3i1.13813.

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This research analyzes the demand for non-alcoholic beverages (non-diet carbonated beverages, diet carbonated beverages, non-carbonated caloric beverages, water, and unsweetened coffee and tea) in the United States using the first difference version of the Almost Ideal Demand System model. Five expenditure shares and prices demand equations for the non-alcoholic beverages are estimated using the Iterated Seemingly Unrelated Regression (ITSUR) and Full Information Maximum Likelihood (FIML) techniques. These two estimation techniques give similar results. Most of the products exhibit the consist

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Zhong, Victor W., Alan Kuang, Rebecca D. Danning, et al. "A genome-wide association study of bitter and sweet beverage consumption." Human Molecular Genetics 28, no. 14 (2019): 2449–57. http://dx.doi.org/10.1093/hmg/ddz061.

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Abstract Except for drinking water, most beverages taste bitter or sweet. Taste perception and preferences are heritable and determinants of beverage choice and consumption. Consumption of several bitter- and sweet-tasting beverages has been implicated in development of major chronic diseases. We performed a genome-wide association study (GWAS) of self-reported bitter and sweet beverage consumption among ~370 000 participants of European ancestry, using a two-staged analysis design. Bitter beverages included coffee, tea, grapefruit juice, red wine, liquor and beer. Sweet beverages included art

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Han, Guocheng. "An aging study of PLA-PBAT blends in commercial beverages." Journal of Physics: Conference Series 2539, no. 1 (2023): 012012. http://dx.doi.org/10.1088/1742-6596/2539/1/012012.

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Abstract To evaluate the potential of biodegradable materials in beverage packaging applications, five aquatic simulants and eight different commercial beverages were set up to study the aging effects of PLA-PBAT blends. The experimental data for 6 months consistently indicate that aquatic conditions have a small impact on the weight change and surface characters. PLA-PBAT blends show slow oxidation and decomposition process, which were less than ±1%, like the samples exposed to air. Among different beverages, non-alcoholic and alcoholic drinks showed little difference, while acidic beverages

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14

Eom, Haram, Nayeong Kim, Chanhyeong Lee, Suhyun Choi, and Junghoon Moon. "The Impact of (COVID)-19 on Beverage Purchasing Behaviors in Korea." American Journal of Health Behavior 47, no. 3 (2023): 520–32. http://dx.doi.org/10.5993/ajhb.47.3.9.

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Objective: In this study, we examined changes in purchase behavior of alcoholic beverages (ie, soju, beer, wine, traditional Korean liquor, and liquor) and non-alcoholic beverages (ie, fruit and vegetable juices, coffee, tea, bottled water, milk, yogurt, and plant-based milk) before and after the COVID-19 pandemic. Methods: Monthly beverage expenditure data, based on Korean household demographic information, was used for 3 years and 6 months. The 2-part model was used for analysis. To examine the effect of COVID-19, beverage expenditure was analyzed after dividing it into short-term and long-t

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Cosme, Fernanda, and Alice Vilela. "Chitin and Chitosan in the Alcoholic and Non-Alcoholic Beverage Industry: An Overview." Applied Sciences 11, no. 23 (2021): 11427. http://dx.doi.org/10.3390/app112311427.

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The natural biopolymer chitin and its deacetylated derivative chitosan are abundant in nature. They are obtained from different sources, including the crustacean shells and the cell wall of fungi. Chitin and chitosan have various applications in the beverage industry, such as a flocculent to improve the clarification process, for the reduction of metals and contaminates, and to extend shelf-life. They are also used as material for the immobilization of microorganisms and enzymes, which allows the development of bioprocesses that preserve the quality of alcoholic and non-alcoholic beverages. Th

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Odilova, Sitora Sayfitdin's qizi. "FORMATION OF BRAND NON-ALCOHOLIC BEVERAGES." Theoretical & Applied Science 64, no. 08 (2018): 6–11. http://dx.doi.org/10.15863/tas.2018.08.64.2.

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Cerović, Zdenko, and Đuro Horvat. "Impact of weather changes on consumption of beverages in the hospitality industry." Tourism and hospitality management 19, no. 2 (2013): 183–99. http://dx.doi.org/10.20867/thm.19.2.3.

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Purpose – The trends of consumption of beverages in the hospitality industry are an important segment of managers’ prediction in the creation and planning of future tourist spending. Predicting the motives and needs of tourists in the consumption of alcoholic and non-alcoholic beverages is of special interest to managers in the hospitality industry. This paper analyses interdependence and the impact of weather changes on the consumption of alcoholic and nonalcoholic beverages. The objective is to analyse the interdependence of the weather (climate) and consumption so that the managers could mo

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18

Carballo, Dionisia, Mónica Fernández-Franzón, Emilia Ferrer, Noelia Pallarés, and Houda Berrada. "Dietary Exposure to Mycotoxins through Alcoholic and Non-Alcoholic Beverages in Valencia, Spain." Toxins 13, no. 7 (2021): 438. http://dx.doi.org/10.3390/toxins13070438.

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The present study investigated the presence of 30 mycotoxins in 110 beverage samples of beer, wine, cava, and cider purchased in Valencia (Spain). A validated method based on dispersive liquid–liquid microextraction and chromatographic methods coupled with tandem mass spectrometry was applied. The method showed satisfactory recoveries ranging from 61 to 116% for the different beverages studied. The detection and quantification limits ranged from 0.03 to 2.34 µg/L and 0.1 to 7.81 µg/L, respectively. The results showed that beer samples were the most contaminated, even with concentrations rangin

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Eberendu, Kizito O., Victor C. Eze, Blessing N. C. Nlemchukwu, and Ifeanyichukwu E. Otuokere. "Assessing the Chemistry and Negative Impacts of Alcoholic and Non-Alcoholic Beverage Consumption in Nigeria: A Public Health and Socioeconomic Perspective." Advances in Health and Behavior 7, no. 1 (2024): 302–11. https://doi.org/10.25082/ahb.2024.01.002.

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This review explores the negative impacts of alcoholic and non-alcoholic beverage consumption in Nigeria, focusing on health, socioeconomic, and environmental dimensions. Alcoholic beverages, widely consumed in both urban and rural settings, are linked to significant health challenges such as liver diseases, cardiovascular issues, and mental health disorders, as well as social problems like domestic violence and road traffic accidents. Non-alcoholic drinks, particularly sugary soft drinks and energy drinks, contribute to rising rates of obesity, diabetes, and dental caries, exacerbating the na

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Dailami, Moh Thamdzir, Haufi Sukmamedian, Syailendra Reza Irwansyah Rezeki, and Taufik Bachrul Ulum Lubis. "Barista And Mixology Business Development Training For The Student Community In Barelang Prison, Batam City." JURNAL KEKER WISATA 3, no. 1 (2025): 117–25. https://doi.org/10.59193/jkw.v3i1.329.

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The Barista and Mixology Business Development Training is a program designed to teach participants basic and advanced skills in two main areas: barista (coffee preparation) and mixology (preparation of alcoholic and non-alcoholic beverages). The main objective is to improve the quality and expertise in managing and developing businesses in these sectors. This training typically covers various topics, such as Barista Skills, Espresso coffee-making techniques, Latte art (the art of creating pictures on coffee with milk), Introduction to different types of coffee and how to choose them, Technique

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S Kalimuthu. "The ancient Indian alcoholic and non-alcoholic beverages formulas." International Journal of Frontline Research in Life Science 1, no. 1 (2022): 001–4. http://dx.doi.org/10.56355/ijfrls.2022.1.1.0002.

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The Ayurvedic medicinal system is several thousand years old. Unlike the allopathic system of medicine, Ayurvedic medicine has no side effects. The ancient Indians kept several secret natural medicinal and non medicinal formulas. In this work, the author attempts to unlock one of the hidden secrets of alcoholic and non alcoholic beverages preparation.

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Stroev, V. V., M. D. Magomedov, and E. Yu Alekseycheva. "Assortment management digitalization as a factor of increasing the competitiveness of beer and beverage producers in the Russian region." E-Management 6, no. 2 (2023): 114–24. http://dx.doi.org/10.26425/2658-3445-2023-6-2-114-124.

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The article studies current trends in consumer behavior that affect the beer and beverages market with the help of electronic technology. The peculiarities of behavior of beer and alcoholic beverages buyers during a crisis have been noted. The paper presents an analysis of alcoholic beverage groups sales structure in natural and monetary terms, identifies structural shifts in the beer market, and shows a trend for an increase in the market share of local brands. Dynamics of retail price of one liter of beer compared with the volume of the Russian beer and beer drinks market in 2017–2022 has be

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Chinen, Koyu, Shoko Nakamoto, and Ichiko Kinjo. "Alcohol Solutions Impedance and Equivalent Circuits." International Journal of Electrical and Computer Engineering Research 4, no. 2 (2024): 1–7. http://dx.doi.org/10.53375/ijecer.2024.397.

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We measured the S-parameters of six different types of liquid samples, such as aqueous alcohol solutions, NaCl ionic solutions, alcoholic beverages, and fruit juices in the 1 to 100 MHz frequency range, and calculated their impedance and admittance. Equivalent circuits of the liquid samples were synthesized by curve fitting on a Smith chart and Cartesian coordinates. The relationship between the impedance, admittance, and circuit element values of the synthesized equivalent circuit and the ethanol C2H5OH, polar water molecule H2O, and cation (K+ ion) that constitute the liquid sample was analy

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Sikalidis, Angelos K., Anita H. Kelleher, Adeline Maykish, and Aleksandra S. Kristo. "Non-Alcoholic Beverages, Old and Novel, and Their Potential Effects on Human Health, with a Focus on Hydration and Cardiometabolic Health." Medicina 56, no. 10 (2020): 490. http://dx.doi.org/10.3390/medicina56100490.

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The Beverage Guidance System has established dietary recommendations for daily intake of commonly consumed beverages including water, tea, coffee, milk, non-calorically sweetened beverages, and calorically sweetened beverages. As obesity in America continues to be a growing problem, this guidance becomes of increasing importance due to many beverages’ potential links to Type 2 Diabetes Mellitus (T2DM), Cardiovascular disease (CVD), and numerous other harmful health effects. However, the growing popularity of “better for you” beverages is causing a shift in the market, with consumers pushing fo

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Abbasi, Mahmoud, and Kambiz Soltaninejad. "Analyzing Toxic Chemical Components in Illegal Alcoholic Beverages." International Journal of Medical Toxicology and Forensic Medicine 10, no. 3 (2020): 29331. http://dx.doi.org/10.32598/ijmtfm.v10i3.29331.

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Background: The illegal production of alcoholic beverages, due to the non-standard conditions, increases the risk of producing counterfeit and toxic products. The chemical analysis of toxic components in illegally-produced alcoholic beverages is necessary for each country. The present study aimed to identify the existence of methanol and other potentially toxic compounds in the seized illegally-produced alcoholic beverages. Methods: In this descriptive laboratory-based study, we analyzed the toxic chemical components in sized illegally-produced alcoholic beverages, submitted to the Forensic To

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Hasani, Arbenita, Manjola Kuliçi, Ardit Kryeziu, Ereleta Kryeziu, and Endrit Hasani. "Quantitative Analysis of Caffeine and Phosphoric Acid in Non-Alcoholic Beverages Marketed in Kosovo." International Journal of Food Studies 13, no. 1 (2024): 116–26. http://dx.doi.org/10.7455/ijfs/13.1.2024.a9.

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Non-alcoholic beverages often contain various constituents and additives, influencing both their nutritional profiles and functional attributes. Given the ubiquity of these beverages and their potential health implications, rigorous quality checks are indispensable to ascertain compliance with health and safety standards. This research aimed to quantify caffeine and phosphoric acid levels in a diverse array of soft drinks from Kosovo’s market. To achieve this, 41 distinct non-alcoholic beverage samples from the local market were scrutinized. Caffeine concentrations were determined via UV-Vis s

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Vinci, Giuliana, and Lucia Maddaloni. "Biogenic Amines in Alcohol-Free Beverages." Beverages 6, no. 1 (2020): 17. http://dx.doi.org/10.3390/beverages6010017.

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Biogenic amines are ubiquitous bioactive compounds that are synthesized by living organisms and perform essential functions for their metabolism. In the human diet, their excessive intake can cause food poisoning. In food, especially in alcohol-free beverages, biogenic amines can be synthesized by enzymes, naturally present in raw materials, or by microorganisms, which may be naturally present in the matrix or be added during beverage transformation processes. For this reason, in alcohol-free beverages, biogenic amine amount can be considered, above a certain level, as undesired microorganism

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Duncan, Alana, Anna Rangan, Pui Ying Ho, et al. "High Consumption of Discretionary Beverages in Young Australian Adults Aged 18–30 Years: A Cross-Sectional Study." Dietetics 1, no. 2 (2022): 105–13. http://dx.doi.org/10.3390/dietetics1020011.

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Despite health advice and campaigns, discretionary beverages remain a source of added sweeteners (sugar and intense sweeteners) and fat in the dietary intakes of many young adults. This study aimed to determine discretionary beverage consumption amongst 18 to 30-year-olds residing in New South Wales, Australia. Data were collected in 2017/2018 during the MYMeals study in which 1044 participants recorded their food and beverage consumption over a three-day period, using the purpose-designed Eat and Track (EaT) app. Discretionary beverages included all water-based and milk-based drinks with adde

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Cravero, Maria Carla, Monica Laureati, Sara Spinelli, et al. "Profiling Individual Differences in Alcoholic Beverage Preference and Consumption: New Insights from a Large-Scale Study." Foods 9, no. 8 (2020): 1131. http://dx.doi.org/10.3390/foods9081131.

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Alcoholic beverage consumption plays an important role in European culture, and in many contexts drinking alcohol is socially acceptable and considered part of the diet. Understanding the determinants of alcohol preference and consumption is important not only for disease prevention, intervention, and policy management, but also for market segmentation, product development, and optimization. The aim of the study was to investigate the effect of individual responsiveness to various oral sensations on self-reported liking and intake of 14 alcoholic and non-alcoholic beverages (including beers, w

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Jugdaohsingh, R., M. A. O'Connell, S. Sripanyakorn, and J. J. Powell. "Moderate alcohol consumption and increased bone mineral density: potential ethanol and non-ethanol mechanisms." Proceedings of the Nutrition Society 65, no. 3 (2006): 291–310. http://dx.doi.org/10.1079/pns2006508.

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Mounting epidemiological evidence indicates an association between the moderate ingestion of alcoholic beverages and higher bone mineral density (v. abstainers). More limited findings provide some evidence for translation of this association into reduced fracture risk, but further studies are required. Here, these data are reviewed and caveats in their assimilation, comparison and interpretation as well as in the use and application of bone health indices are discussed. Whilst it is concluded that evidence is now strong for the moderate alcohol–bone health association, at least in relation to

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Gomes, Carina Évora. "Development of a robust degassing process for carbonated beverage using gas stripping." Boolean: Snapshots of Doctoral Research at University College Cork, no. 2011 (January 1, 2011): 71–73. http://dx.doi.org/10.33178/boolean.2011.16.

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The modern beverage industry works in a dynamic and very competitive market, with increasing sales but decreasing profit margins. Projected global sales for carbonated soft beverages are expected to reach $195 billion by 2014. Carbonated drinks are differentiated from other drinks by their “fizziness” (that comes from the dissolved carbon dioxide), which creates a “tingling” sensation in the mouth, and provides a unique taste sensation. They can be divided in non-alcoholic and alcoholic beverages. The non-alcoholic drinks are known as soft drinks and can be fruit based (orange, lemon and lime)

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Pickering, Gary J., and Margaret K. Thibodeau. "Self-Rated Aversion to Taste Qualities and the PROP Taster Phenotype Associate with Alcoholic Beverage Intake and Preference." Beverages 7, no. 2 (2021): 37. http://dx.doi.org/10.3390/beverages7020037.

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Consumers often identify “taste” as an important factor when selecting alcoholic beverages. Although it is assumed that reduced alcohol consumption in PROP super-tasters is due to a greater dislike of the nominally aversive sensations that they experience more intensely (e.g., bitterness) when compared to PROP non-tasters, this question has not been specifically asked to them. Therefore, we examined consumers’ self-reported aversion towards specific sensory attributes (bitter, hot/burn, dry, sour, sweet, carbonation) for four alcoholic beverage types (white wine, red wine, beer, spirits) using

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Mamardashvili, N., K. Makhashvili, and M. Kiladze. "PREPARATION OF LEMONADE FROM THE JUICE OF WILD AND CULTURED CHERRIES IN GEORGIA." Znanstvena misel journal, no. 101 (April 28, 2025): 4–7. https://doi.org/10.5281/zenodo.15294090.

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The aim of the study is to obtain a non-alcoholic beverage (lemonade) from varieties of wild cherry (<em>Cerasus vulgaris</em>) and cultivated cherry (<em>Cerasus fructicola</em>) and to study its physicochemical properties. The experiment showed that both varieties of cherry contain substances important for health, such as carbohydrates, fats, vitamins, micro- and macroelements, anthocyanins, tannins, phenols, calcium, potassium, phosphorus, iron, magnesium and manganese, etc. The non-alcoholic beverage made from these juices, lemonade, maximally preserves biologically active s

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Ade‐Omowaye, B. I. O., S. A. Olaniyan, I. A. Adeyemi, and O. O. Isola. "Development and quality evaluation of non‐alcoholic beverages from maize based products." Nutrition & Food Science 36, no. 3 (2006): 183–90. http://dx.doi.org/10.1108/00346650610664922.

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PurposeThis paper sets out to focus on the utilization of the locally available raw material to develop an acceptable and high quality non‐alcoholic beverage in Nigeria.Design/methodology/approachMaize‐based non‐alcoholic beverages were produced from either plain maize powder or combinations of maize powder and mango or soybean flour. Plain and fruit or soy‐ fortified maize powders were analyzed using standard methods for chemical composition, while total solid, sediment height, pH, titratable acidity, storage stability and microbial load were determined on the formulated beverage products. Ta

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Vitas, Jasmina, Stefan Vukmanovic, Radomir Malbasa, and Aleksandra Tepic-Horecki. "Influence of process temperature on ethanol content in kombucha products obtained by fermentation of flotated must effluent." Acta Periodica Technologica, no. 50 (2019): 311–15. http://dx.doi.org/10.2298/apt1950331v.

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The aim of this paper was ethanol content determination in kombucha products obtained by fermentation of effluent from white wine production. Used substrate contained 5% of total sugars and production process was conducted at 20, 25 and 30?C. Ethanol was determined by volumetric method common for ethanol determination in refreshing non-alcoholic beverages. Winery effluent was successfully applied in kombucha fermentation process. Results indicated that the produced kombucha beverages are suitable for human consumption as non-alcoholic beverages. Only products obtained at 30?C (the sixth day) a

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Acharya, Binod, and Chandra Dhakal. "Risky health behaviors during the COVID-19 pandemic: Evidence from the expenditures on alcohol, non-alcoholic beverages, and tobacco products." PLOS ONE 17, no. 5 (2022): e0268068. http://dx.doi.org/10.1371/journal.pone.0268068.

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Background The COVID-19 pandemic has increased mental stress among the population and, at the same time, has lowered consumer income. Alcohol, non-alcoholic beverages, and tobacco consumption are associated with multiple health conditions but the information on how the consumption pattern of these goods shifted during the pandemic remains limited. Objective To examine the consumer spending on alcohol, non-alcoholic beverages, and tobacco products during the COVID-19 pandemic compared to the pre-pandemic period. Design An observational study utilizing the expenditures data on alcohol, non-alcoh

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Galasko, G. T. F., K. I. Furman, and E. Alberts. "The caffeine contents of non-alcoholic beverages." Food and Chemical Toxicology 27, no. 1 (1989): 49–51. http://dx.doi.org/10.1016/0278-6915(89)90092-6.

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MALÍK, F., M. DRDÁK, G. VOJTEKOVÁ, and A. HANÚSKOVÁ. "Stability of the pigment from eider in non-alcoholic beverages. 3. Anthocyanin stability in non-alcoholic beverage Vinea." Kvasny Prumysl 35, no. 6 (1989): 171–72. http://dx.doi.org/10.18832/kp1989024.

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Rukmono, Bambang Sugeng, Rian Saputra, Pujiyono Suwadi, Narendra Jatna, and Joko Probowinarto. "Arrangement Registration of Geographical Indications of Traditional Alcoholic Beverages in Indonesia Based Multiculturalism." Revista de Gestão Social e Ambiental 17, no. 6 (2023): e03253. http://dx.doi.org/10.24857/rgsa.v17n6-001.

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Purpose: The purpose of this article is to provide an avenue for the regulatory model of GI registration in traditional alcoholic beverage products based on multiculturalism. Method: This study is a normative legal study that employs a comparative legal approach, with Malaysia and Turkey serving as comparison material. Results and conclusion: The findings revealed that Indonesia, as a state and nation, has a diverse population, ethnicities, and cultures, all of which have different values and norm systems. The prohibition of traditional alcoholic beverages from being protected under the GI reg

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Thagunna, Bishal, Simran Bhattarai, Ranjita Poudel, Riya Roshani Poudel, Laxmi Karki, and Shristi Poudel Sharma. "Utilization of coffee by-products for the production of alcoholic and non-alcoholic beverages and their physiochemical and sensory characteristics." EUREKA: Life Sciences, no. 2 (June 28, 2024): 22–30. http://dx.doi.org/10.21303/2504-5695.2024.003388.

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Coffee pulp is the first byproduct of coffee processing. It contains contaminants due to its composition and production volume. This study evaluates coffee by-products wine from fresh coffee pulp, used as a substrate, along with cascara tea from dried coffee pulp. About 40 % of pulp was obtained during the wet processing of coffee. The pulp was dried directly in the sun for 3–4 days until the moisture content of the cascara drink was below 8 %. Similarly, for the alcoholic beverage (wine), the must was processed to the TSS (24°Brix), and the fermentation process was carried out for up to 10–12

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Rossini, Daniel, and Cristina Bogsan. "Is It Possible to Brew Non-Alcoholic Kombucha? Brazilian Scenario after Restrictive Legislation." Fermentation 9, no. 9 (2023): 810. http://dx.doi.org/10.3390/fermentation9090810.

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Kombucha is a traditional fermented beverage produced via the fermentation of a sweetened Camellia sinensis infusion added to a symbiotic culture of bacteria and yeast (SCOBY). During fermentation, a high level of ethanol can be produced as a yeast metabolite that can reach values above the legal limits for non-alcoholic beverages. In 2021, Brazil made the world’s first kombucha-specific legislation to label beverages containing up to 0.50% ABV (alcohol by volume) as non-alcoholic. Headspace gas chromatography was used to quantify ethanol in 12 kombucha samples from different brands 12 months

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Maličká, Lenka. "Consumption of food in the EU by the degree of urbanization: data visualization and cluster analysis of the EU sample." Potravinarstvo Slovak Journal of Food Sciences 14 (June 28, 2020): 343–50. http://dx.doi.org/10.5219/1282.

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This paper examines the consumption of one of the COICOP classes ”“ food and non-alcoholic beverages ”“ by the degree of urbanization on the sample of EU countries in three periods ”“ 2005, 2010, and 2015. The share of this class in total consumption of cities, towns, and suburbs and rural areas presents the second largest item of the total consumption of all structures in question. They examined the key variable creates an input to the analysis stated in the paper. First, the data visualization is realized by creating maps of scaled consumption of food and non-alcoholic beverages in cities, t

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Jideani, Victoria A., Mmaphuti A. Ratau, and Vincent I. Okudoh. "Leuconostoc mesenteroides and Pediococcus pentosaceus Non-Alcoholic Pearl Millet Beverage Enriched with Moringa oleifera Leaf Powder: Nutritional and Sensory Characteristics." Processes 9, no. 12 (2021): 2125. http://dx.doi.org/10.3390/pr9122125.

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Non-alcoholic cereal beverages (NACB) are usually produced through uncontrolled fermentation driven by a cocktail of bacteria resulting in final product variability. Hence, to commercialise fermented traditional cereal beverages bioburden microbial cultures are required. This investigation aimed to evaluate the physicochemical, nutritional, and sensory characteristics of NACB produced using pure cultures of Leuconostoc mesenteroides and Pediococcus pentosaceus. Pearl millet extract (PME) pasteurised at 85 °C for 15 min and cooled to 40 °C was inoculated with Leuconostoc mesenteroides and Pedio

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RICKERTSEN, K., and G. V. GUSTAVSEN. "Fluid milk consumption and demand response to advertising for non-alcoholic beverages." Agricultural and Food Science 11, no. 1 (2002): 13–24. http://dx.doi.org/10.23986/afsci.5709.

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Norwegian fluid milk consumption has declined steadily over the last twenty years, despite the dairy industry spending increasing amounts of money on advertising. Using a two-stage model, we investigate whether advertising has increased the demand for milk. No effect of advertising on the demand for non-alcoholic beverages is found in the first stage. In the second stage, an almost ideal demand system including advertising expenditures on competing beverages is estimated. The effects of generic advertising within the beverage group are positive and significant for whole milk and negative and s

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Antonova, Hanna, Yevgenia Babenko, Oleksandr Voronenko, Igor Galelyuka, Anna Kedych, and Oleksandra Kovyrova. "Biosensor Devices in the Production of Alcoholic and Non-Alcoholic Beverages." Cybernetics and Computer Technologies, no. 3 (September 30, 2021): 103–14. http://dx.doi.org/10.34229/2707-451x.21.3.9.

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"Smart" multisensors and biosensor systems based on modern information and communication technologies make it possible to qualitatively improve the parameters of testing systems for biologically active, chemical and toxic substances and biological or biophysical objects, improve parameter control, data processing and analysis in digital agriculture, food industry, environmental monitoring and other areas of human activity. These next-generation devices combine biologically sensitive elements with converters of biophysical signals into electrical digital signals. The article reveals the basic p

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Sensidoni, A., C. Da Porto, M. Dalla Rosa, and R. Testolin. "UTILISATION OF REJECT KIWIFRUIT FRUIT FOR ALCOHOLIC AND NON-ALCOHOLIC BEVERAGES." Acta Horticulturae, no. 444 (May 1997): 663–70. http://dx.doi.org/10.17660/actahortic.1997.444.102.

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Hirche, Martin, Juliane Haensch, and Larry Lockshin. "Comparing the day temperature and holiday effects on retail sales of alcoholic beverages – a time-series analysis." International Journal of Wine Business Research 33, no. 3 (2021): 432–55. http://dx.doi.org/10.1108/ijwbr-07-2020-0035.

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Purpose Little research on the influence of external factors, such as weather and holiday periods, on retail sales on alcoholic beverages is available. This study aims to investigate how weekly retail sales of different alcoholic beverages vary in association with daily maximum temperatures and annual federal holidays across selected US counties in the years 2013 to 2015. The research provides information, which can contribute to better sales forecasts. Design/methodology/approach Secondary data of weekly retail sales (volume) of alcoholic beverages from 37,346 stores in 651 counties in the US

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Stetsenko, Natalia, and Irina Goyko. "Scientific Substantiation of the Technology of the Functional Beverage, Based on the Rowan Juice with Vegetative Extracts Use." Restaurant and hotel consulting. Innovations 4, no. 2 (2021): 316–29. http://dx.doi.org/10.31866/2616-7468.4.2.2021.249097.

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Topicality. Modern manufacturers of foodstuff and beverages are faced with the task of creating the new generation nutritive – sanative and functional, including drinks, that can have a positive impact on consumers’ health condition. Functional beverages are intended for systematic usage in the diet compound for all healthy population age groups; they are able to reduce the risk of diseases development, caused by nutrition, maintain and improve health state due to the presence of physiologically functional ingredients in their complement (vitamins, phenolic compounds, dietary fibers, carotenoi

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Stetsenko, Natalia, and Irina Goyko. "Scientific Substantiation of the Technology of the Functional Beverage, Based on the Rowan Juice with Vegetative Extracts Use." Restaurant and Hotel Consulting. Innovations 4, no. 2 (2021): 316–29. https://doi.org/10.31866/2616-7468.4.2.2021.249097.

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Topicality. Modern manufacturers of foodstuff and beverages are faced with the task of creating the new generation nutritive – sanative and functional, including drinks, that can have a positive impact on consumers’ health condition. Functional beverages are intended for systematic usage in the diet compound for all healthy population age groups; they are able to reduce the risk of diseases development, caused by nutrition, maintain and improve health state due to the presence of physiologically functional ingredients in their complement (vitamins, phenolic compounds, dietary fiber

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Lin, Hui-Yi, Tung-Sung Tseng, Xinnan Wang, et al. "Intake Patterns of Specific Alcoholic Beverages by Prostate Cancer Status." Cancers 14, no. 8 (2022): 1981. http://dx.doi.org/10.3390/cancers14081981.

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Background: Previous studies have shown that different alcoholic beverage types impact prostate cancer (PCa) clinical outcomes differently. However, intake patterns of specific alcoholic beverages for PCa status are understudied. The study’s objective is to evaluate intake patterns of total alcohol and the three types of beverage (beer, wine, and spirits) by the PCa risk and aggressiveness status. Method: This is a cross-sectional study using 10,029 men (4676 non-PCa men and 5353 PCa patients) with European ancestry from the PCa consortium. Associations between PCa status and alcohol intake pa

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